Thai-Style Chicken Vegetable Soup

“This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.”
READY IN:
35mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
  2. Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.

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